In Korea, seaweed is widely consumed under different forms: boiled, toasted, fried or prepared in soups. The use of algae in bakery products is still scarce, and this is partly due to the strong marine odour of certain species.
However, the interest of consumers towards seaweed has risen as the nutritional benefit of seaweed has been acknowledged. In particular its fibre content can be used to enrich sweet products such as cookies.
In this study, the authors aim to assess the impact of 4 seaweed-based flours, mainly harvested in Korea, on the physicochemical and organoleptic properties of cookies. The cookie formulation containing 5% brown algae (Hizikia fusiforme) is the most popular.
To find out more, discover the full article reserved for our PREMIUM subscribers: